Right now I am on a no protein, no sugar diet. 80% raw food, 20% cooked. No beans, no soy products, no spicy foods, no canned or frozen foods. Everything fresh. So I am putting recipes in here I know I can eat, with modifications(such as leaviing out black pepper and chiles).
Adapted from the Almond Board of California.
Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East.
Test and Measure before posting.
For a change, or for people who can't eat cooked beans! Adapted from vegparadise. Great in tortillas, as a dip, a sandwich filling, or any way you would use refried beans. Prep time does not include soaking nuts overnight.
A cousin to the Virgin Mary, this has red bell peppers. Add a pinch of cayenne for a kick. Awesome with Sunday brunch! Get healthy! Adapted from The Balanced Plate by Renee Loux. Enjoy!
The debate rages on about the Bloody Mary's origin. Many credit a bartender at Harry's New York Bar -- which ironically was in Paris -- with the drink's creation in the 1920s. However, bars from New York to Chicago to West Palm Beach lay some sort of claim. Most say the drink was named after Queen Mary I, who was called "Bloody Mary" in the 1500s due to her penchant for burning Protestants at the stake; others claim it was named after a girl named Mary who tried the drink and spilled some on her dress. Perhaps nobody wanted to settle the debate because it could have been -- you knew this was coming -- bloody.
Update: After reading a review, I have made a few additions to the recipe.
Friends of mine make gave me this recipe and now I am so excited to try it! They use it mostly to make vegan lasagna, so we want to try it in place of the crumbled tofu in our recipe Recipe #238046 to see how it tastes. From the cookbook, The Best of Silver Hills Delicious Vegetarian Cuisine. The recipe says its great served on baked potatoes, in lasagna, or with rye bread. Cooking time doesn't include time to chill.
Yummy vegan toast topping! This also tastes great if you use half the amount of cashew nuts and use pecans (or your favorite nut) for the other half. My family eats this on toast with a smoothie and granola almost every morning. Can prepare ahead of time.
A great vegetarian comfort food that also makes a great holiday dish. This recipe is a favorite among many that have discovered the deliciously tasting Worthington FriChik. You can also use real chicken, mayonnaise, milk and even add some cheese if you're not vegetarian. Before becoming vegetarian I made a casserole very similar to this one regularly. I got this recipe from a good friend that got it from another friend's cookbook. Worthington FriChik has egg white in the ingredients and there is cream in the mushroom soup, so its not vegan. I've been trying to use as little dairy as possible so I use soy milk and vegenaise (the yummiest soy mayonnaise).
A very healthy alternative to meatballs. I'm always looking for yummy vegan food and I'm especially looking forward to trying this one. Many of my favorite vegan recipes come from the Micheff Sisters, Brenda Walsh, Cinda Sanders and Linda Johnson, on 3ABN. This is one of Brenda's recipes. Suggestions: These walnut balls can be made ahead of time and frozen. Can also use them in other sauces such as spaghetti sauce. Try making them a little smaller and using them for an appetizer. For “crispier” texture, fry them in a little canola oil instead of baking them.
UPDATE: We finally tried this and were not disappointed! Made this with my Quick Vegan Pesto Alfredo Sauce (Recipe #246616) and Onion Herb Foccacia Bread (Recipe #246431)and it tasted terrific! I could see how frying them in a little oil would make them taste better plain, but I couldn't tell that much of a difference with them in the sauce and it's so much healthier having them baked. I'm going to try to make these again this weekend with a vegan gravy and hope it turns out just as good! I've had it now with sweeet and sour sauce and it tasted really nice.
This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!